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Saffron Salt Is Back For February | Free Shipping Now At $49
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Test Kitchen Approved

Bloom-Berry Shrub Drink

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

4 to 6 servings

Prep Time

5 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

This non-alcoholic mocktail is a beautifully balanced blend of floral, acidic, and herby notes topped with the perfect amount of bubbles.

Ingredients

For infusion:

8 oz. blueberries, smashed

1/2 cup white wine vinegar




For shrub:

1/2 fl. oz. strained infusion

3 fl. oz. sparkling water

Fresh blueberries, to garnish (optional)

Fresh herbs (cilantro, basil, rosemary), to garnish (optional)

Citrus twists, to garnish (optional)

Savory Spice ingredients in this recipe

  • Whiskey Barrel Smoked Sugar

    We smoke this sugar in-house in Denver, Colorado using wooden staves from whiskey barrels. Use it to add smoked flavor to sweet and savory dishes. ...

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  • Lavender

    Lavender spice has many uses in the kitchen. Add culinary dried lavender to your favorite salad vinaigrettes or meat marinades. Use dried edible la...

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  • Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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Directions

Step 1: Make infusion

Combine ingredients in an airtight jar, stirring to ensure all solids are completely submerged in liquid. Let chill in refrigerator for 24 to 48 hours. Strain through a mesh sieve when ready to serve. Strained infusion will keep for 6 to 8 weeks in fridge.

Step 2: Assemble shrub

Combine infusion and sparkling water in serving glass. Add ice if desired. Garnish with whole blueberries, fresh herbs, or citrus twists.